Proximate And Sensory Quality Of Cake Produce From Blends Of Unripe Paw Paw (carica-papaya) Flour And Wheat Flour

PROXIMATE AND SENSORY QUALITY OF CAKE PRODUCE FROM BLENDS OF UNRIPE PAW PAW(CARICA-PAPAYA) FLOUR AND WHEAT FLOUR  ABSTRACTThis study was on the proximate and sensory composition of paw paw, produced from the blends of unripe paw-paw carica-papaya and wheat flour, unripe paw-paw, where washed, peeled, deseeded, sliced, weighed, blanched at temperature of 950c for 5mins, oven dryed at temperature of 500c for 5mins, oven dryed at temperature of 500C for 3hours, milled, sieved with mesh size of 60mmm.the wheat flour and unripe paw paw flour were mixed in the   ratio of 90; 10; 80;20;70;30,60;40;50…